Category Archives: Tips and recipes

Post navigation

My Chinese New Year celebration usually starts with questions such as “What to eat to celebrate Chinese New Year? What are you cooking for the family’s New Year feast?”

Thanks to my media friends, my last few TV appearances, radio and newspaper interviews were all about Lunar New year folklores, customs and culinary traditions. We all know the food we eat during this celebrative season all carries auspicious meaning. Must haves include deep-fried pastries, candies and desserts, pig trotters, pork tongues, whole steamed fish, whole chicken with head and tail, hairy moss, lotus roots…the list is long.

To welcome the arrival of the New Year, moms and grandmothers (Chinese men of the house don’t usually cook at home) will be grocery-shopping weeks ahead. Like Christmas cookies, we do have classic holiday snacks and pastries to make, on top of preparing for several big feasts. In the old days, the New Year celebration could spread up to 15 days. Candies, pastries, seeds, nuts, fresh, sugared and dried fruits, a majority of which will be laid out beautiful round Chinese lacquer platters for the duration of the celebration for visiting friends and families to munch on. Deep-fried golden dumplings (Pieces of gold); Large size sesame balls (Lots of wholesome goodness and fortune rolling in); Sugared lotus seeds and roots (Wealth and harmony), Prawns (Happiness and laughter); candies in colourful wraps (lucky charms) and crunchy arrow-root chips (gold coins) frequent the platter. While deep-frying in oil symbolizes smoothness and thought to lubricate any frictions and mishaps, gold, silver and red colours indicate positive energy, wealth and good fortune.

Lunar New Year is the most important festival of the whole year; Chinese around the world celebrate it religiously. Family members, no matter where they are, are expected to return home for the reunion New Year’s Eve dinner when everyone sits around the large round table to eat, drink and be merry.

We eat pan-fried or steamed golden cakes the morning of the New Year day. Savory ones are made with daikon and taro-root, sweet ones are made with brown sugar or coconut milk so the New Year will be filled with sweetness, opportunities and progress.

Here is the menu of my family New Year dinner.

A pot of soup made with dried oysters and hairy moss – Blooming business and great profit.

A plate of pan-fried prawns – A year filled with happiness and laughter.

A caserole of braised pig trotters and tongues on Asian green – Big profits and rewards.

A duo of fish, head and tail intact, one steamed, one pan-fried – A year of bounty.

Braised Taro Roots & Vegetable Stew – A pot of wholesome goodness.

Steamed lotus wrapped fried rice – Pots of gold and silver pieces

Golden Kabocha Sweet Soup – Soothes our hearts and souls and brings harmony and sweetness in the New Year.

A plate of sweets and fresh fruits – Happy together to celebrate a fruitful year

Stephanie’s Chinese New Year recipes

A Fish of Bounty

Prep time: 20 minutes

Cooking time: 20 minutes

Serves: 4 with steamed rice

Ingredients:

2 pc. T&T dried shitake mushrooms, rinsed and soaked in ½ cup hot water for 30 to 45 minutes in advance, or until mushrooms are softened completely

1 1½ to 2 lb live Tilapia, head & tail intact, scaled, gutted and cleaned. Cut 2 X 1” slits on each side below the gill where the thickest of the fish is.

1 Tbsp. julienned ginger

¼ cup julienned green onion

¼ cup julienned cilantro

¼ cup cooking oil

1 Tbsp T&T dark soy sauce

1 Tbsp T&T light soy sauce

1 Tbsp water

½ tsp. sugar

Method:

Remove mushroom cap and julienne thinly, discard water.

Bring 3 cups of water in a large steamer (or wok) to a full boil. (Make sure the fish dish fits the steamer or wok. You can also use a microwave steamer to steam the fish and should take less time to cook)

Pat dry fish and place on dish. Spread ginger and mushroom evenly on fish. Place dish in steamer, cover and steam for 12 to 15 minutes. To test for doneness, poke the thick of the fish with a sharp knife. Fish is ready when knife comes out clean.

In a small saucepan, mix dark and light soy sauce, water and sugar on medium high, bring to a gently boil. Remove from heat.

Remove fish dish from steamer, add green onion and cilantro. .

In a small saucepan, bring oil to a boil. Sizzle onto green onion and cilantro. Pour sweet soy mixture on top.

B) Lettuce Wraps of Prosperity

Prep time: 20 minutes

Cooking time: 10 minutes

Serves 6 to 8 (as an appetizer)

Ingredients:

1 lettuce, rinse and drip dry, cut 1” off head and into 2-halves vertically for easy peeling

1 Tbsp cooking oil

6 pc. button or brown mushroom, small-diced

1 small can water-chestnut, drained and diced

A pinch of sea salt

2 cups barbecued duck or barbecued pork, diced

2 cups cooked shrimp, diced

½ cup crushed T&T unsalted cashew nuts (or peanuts)

½ cup Hoisin sauce

2 Tbsp T&T Teriyaki sauce

1 Tbsp water

1 tsp brown sugar

Methods:

Peel off leaves which should be palm-shaped and stack them on a plate. Reserve small leaves for other use.

Heat oil in pan on high. Add mushroom, stir well. Add water-chestnut. Stir and cook for 90 seconds, add salt, mix well and place in a bowl.

Return wok to stove, add duck, stir and reheat on medium high for 20 – 30 seconds, place in a bowl.

Reheat shrimp in wok for 20 – 30 seconds, place in a bowl.

Place crushed nuts in a bowl.

To make a wrap sauce, mix Hoisin, Teriyaki sauce, water and sugar in a small saucepan. Bring to a gentle boil and empty into a sauce bowl.

Place lettuce and all the bowls of ready-to-eat ingredients on the table for individuals to fill their own lettuce wraps. Enjoy with wrap sauce.

Choucroute is a famous Alsatian dish preparing sauerkraut with sausages and other salted meats and charcuterie. Oyama does all the work for you, preparing the sauerkraut, all you need to do is choose from a wide selection of sausages, invite your friends and enjoy. And stop by Granville Island Brewery or your favourite artisan beer and pick up something thirst quenching.

What: The event features BC wine, beer, cider and spirits accompanied by local fare from restaurants and providers from across the lower mainland.

Why: A fundraiser for the Oak Tree Clinic at BC Children’s Hospital. The Foundation provides specialized HIV care for infected women, pregnant women, partners, children and youth, and support services for affected families.

Before landing in BC, Pepper Lunch was only available in Asia and Australia. There are currently more than 350 Pepper Lunch restaurants worldwide in Japan, China, Philippines, Singapore, Taiwan, Indonesia, Thailand, South Korea, and Australia.

Pepper Lunch brand specializes in creating sizzle plates that hit hungry mouths with big flavours, finest quality cuts of meat, and unique sauces. People can literally see exactly what they are eating and decide how they want it cooked. Diners cook their steak, meat of choice, and seafood to-order on a special, patented hot plate created by Pepper Lunch founder, Chef and Inventor Kunio Ichinose. The plate uses proprietary, electromagnetic cooking technology and is sizzling hot at the table, about 260 degrees Celsius.

New Year Resolution? Eat healthy, live happy with apple cider vinegar and olive oil

Why not start your day with a glass of warm water with 1 tsp. of apple cider vinegar first thing in the morning or olive oil?

Health benefits of apple cider vinegar

Settles diarrhea

Cures hiccups

Soothes a sore throat and clears a stuffy nose

Lowers cholesterol

Prevents indigestion

Aids in weight loss

The amino acids contained in apple cider vinegar helps boost energy

Cuts down on nighttime leg cramps

Kills odor-causing bacteria – use as mouth wash, or drink a teaspoon (diluted with water if you prefer)

The vinegar helps remove stains, whiten teeth, and kill bacteria in your mouth and gums. Gargle with apple cider vinegar in the morning.

Healthy benefits of olive oil：

To prevent snoring – Swallow a spoon of olive oil before bed.

To reduce stomach ulcers and pain – Mix one table spoon of olive oil with a 3/4 cup of citrus juice or vinegar and drink.

Relieve Coughing – Swallow a spoon of olive oil mixed with a spoon of honey. Another option is to massage the upper back and chest with olive oil at body temperature.

We had so much fun cooking on Deborah Moore’s Summer blockbuster TV show “Summer Sizzles” which was broadcasted across Canada. Days of fun and yummy shoot under the sun, 3 episodes, 6 recipes and dozens of bottles of wines later, we’ve been greeted by strangers asking us about our segments and received emails asking for recipes. Our excuse not to post it earlier? Been away, been busy, been procrastinating…

In a medium saucepan, bring 2 cups of water to a boil on high heat. Add beets and ¼ tsp. sea salt, 1 tsp. balsamic vinegar, 1 Tbsp. brown sugar. Bring to a boil. Turn to low, cover and cook for 20 minutes or until softened. Transfer beets into ice-water and soak for 10 minutes, drained well.

Brush vegetable oil evenly onto barbeque. Using a pair of long tong; place octopus onto the barbeque and grill for 2 to 3 minutes. Brush regularly with remaining marinade in the bowl. Turn to the other side. Repeat until octopus turn golden brown.

Distribute lettuce, tomatoes, cooked beans, carrots and beets in a large platter, add octopus on top and serve with Italian dressing.

Grilled Ocean-wise Pink Salmon Serves 4

Ingredients

1 12 oz. Pink salmon filet, skinned on.

¼ cup vegetable oil

1 cup melted butter

1/2 cup coarsely chopped fresh dill

1 fresh lemon, half sliced and half quartered

Sea salt and ground black pepper to taste

Method

Prehead barbequed to 400F.

Using paper towels, pat dry both sides of salmon. Brush vegetable oil evenly onto one side of the barbeque grill where salmon filet will be placed.

In a small bowl, combine melted butter, ¼ cup of chopped dill and sprinkle of salt and ground black pepper.

Place grilled fish onto a long plate, sprinkle remaining dill evenly on fish and serve with sliced lemon.

3.Warm Potatoe and Beet Salad

Serves 4

Ingredients

1 lb. beets, slice 1/8” off rugged ends, do not remove skin.

1 lb. White nugget potatoes, rinsed and quartered

2 cups peas

4 Tbsp. Extra virgin olive oil

1 Tbsp. Dijon mustard

2 Tbsp. chopped fresh mint leaves

½ fresh squeezed lemon juice

Sea salt and pepper to taste

Method

Cook beets using the same method as in the Nicoise Salad but instead of ice water, just empty cooked beets into a drainer and drain well. Transfer into a medium salad bowl and set aside.

In a medium saucepan, add 6 cups of cold water and potatoes and bring to a boil on high. Sprinkle in some sea salt and 1 tsp. of olive oil. Boil for 5 minutes uncovered then simmer for 10 to 15 minutes until cooked through. Using a slotted ladle, add to salad bowl.

Place peas into the saucepan of boiling water, cook for 3 minutes. Empty into a drainer, drain well and add to salad bowl. Add remaining olive oil, balsamic vinegar, mustard, chopped mint and lemon juice. Toss well and serve.

Marinade for BBQ Red Wings

For every 3 lbs. of wings:

½ cup red wine

¼ cup dark soy sauce

¼ cup light soy sauce

½ cup cold coffee

2 Tbsp. Maple syrup

2 Tbsp. chopped fresh rosemary

2 Tbsp. chili oil or sriracha (optional)

Mix all ingredients in a large bowl, cover and marinate overnight (or for at least 4 hours) in the refrigerator.

The beautiful thing about working as a spokesperson for Loblaw is that I get to talk about Chinese traditions, culinary culture and recipes. For instance, I shared moon folklores and reminisced on fun childhood memories with the Vancouver Sun readers on Mia’s article; went onto CTV Morning and Global Noon News and cook with taro roots and fall roots and vegetables – two easy-to-do dishes to be had any time.

The moon festival happening today came early this year. Besides adoring the bright and full moon, we ought to be thankful for what’s been granted to us, in our daily living. For harvesting does not refer only to farmers, it also refers to how we embrace life. A good harvest can be as simple as food on the table, shared with friends and families!

Moon Festival 2014 – Stephanie Yuen’s recipes

a/ Wok-fried Noodles with Chicken and Garden Vegetables

Serves 4

3 pc T&T brand Dried Shiitake mushrooms

300g T&T brand Fine Dry Noodles (1.8kg box package)

200g Chicken breast, julienned

3 Tbsp cooking oil

2 Tbsp chopped shallot

100g Julienned jicama

2 stalks Julienned celery

½ red or orange pepper; julienned

½ tsp sea salt

2 tsp T&T brand light soy sauce

2 tsp Chili bean sauce

1 tsp sesame oil

1 tsp sugar

1/ Rinse mushroom and soak in 1 cup of hot water for 30 minutes or until softened. Remove caps and julienne mushrooms. Set mushroom liquid aside.

Place 3 cups of water and 3 slices of ginger a small pot; bring to a full boil. Add shrimps and ¼ tsp sea salt. Cook for 30 seconds or when shrimps turn orange-red. Scoop shrimps into an icy bath. Drain and let dry when cold to the touch.

Heat oil in wok on high; add remaining ginger and garlic, sizzle for few seconds. Add in Nian-gao. Stir and mix well, add in all seasonings. Stir and pan-fry for 2 minutes. Add in mushroom water, stir in spinach. Mix and cook for another minute; ready to serve.

Place rice in a medium stock pot, rinse 3 times and drained. Add 1½ cup water and bring to a boil on high, covered. Remove lid and stir the rice. Reduce heat to medium low, cook for 5 minutes, covered. Reduce heat to low and cook for 5 – 8 minutes or until water is almost all gone. Add sugar and coconut milk, mix well. Cover and simmer for 1 minute. Scoop into 4 even bowls; add mango slices on top, ready to serve.

Place wok or pan on high heat. Add oil. Place dumplings in wok; bottoms down. When all dumplings are in; cook for another 30 seconds. Empty water into wok, cover and cook for 4 – 5 minutes. Turn heat to medium, cook for another 2 minutes. Check for doneness by poking a sharp knife into a dumpling, if juice comes out clear, turn off heat. Serve with dipping sauce.

Kalbi Dipping Sauce Recipe (This can be cooked ahead of time)

¼ cup T&T Korean Kalbi Marinate sauce

2 Tbsp Chinese dark vinegar

1 tsp garlic chili bean sauce (optional)

1 Tbsp brown sugar

1 tsp chopped ginger

Place all ingredients in a small pot, bring to a boil and serve in a bowl.

Add 6 cups of water to a medium pot and bring to a boil. Add oil. Place dumplings in the pot, cover and cook on high heat and bring to a boil. Remove lid and cook for another 5 – 8 minutes or until they are cooked through.

While waiting for the dumplings to be cooked, put chicken stock, ½ cup of water, mushroom and mushroom water into a pot, bring to a boil on high, reduce to simmer.

When dumplings are ready; scoop 10 each into 2 large bowls. Distribute green onion, cilantro and Kalbi sauce evenly into each bowl. Using a slotted ladle, transfer dumplings into the bowls. Bring soup to a light boil on high, ladle into the bowl and serve.

I picked up some Asian greens this afternoon, not from an Asian grocery store but from my neighbourhood Farmer’s Market.

The booth I drop by first is loaded with a myriad of vegetables and fruits. The Chinese gentleman tending the booth was no stranger to me. I’ve seen him at other farmer’s market such as Port Coquitlam, Coquitlam and Vancouver. He recognizes me as ‘The lady who does cooking demonstrations with our products’ which I do now and then. With a big smile, he often gives me ‘Pick of the day’ to use for the demo. “Just picked this morning!” is what he keeps telling everyone.

To thank him, I usually shop at his booth first. Today, after paying for a bundle of Chinese broccoli, 2 small bundles of watercress and eggplants, he adds a small box of cherry tomatoes, beets, baby carrots and a couple young cucumbers into my bag. To me, talking to farmers from our backyards is major fun Farmer’s Markets offers. The equally exciting reward for visiting the market – to be able to cook and serve the family a meal using farm-fresh produce!

Needless to say, some of the groceries in my bag will have to go into the fridge for later use. I am able to make a lovely summer soup using 2 skinned chicken thighs and the watercress. The cherry tomatoes and cucumbers are perfect for a ‘red and green’ salad; all I need to add are cheese, olives and dressing. As for the eggplants, beets, carrots, this is what I am making:

It is not always about getting and receiving! This holiday season, let’s remember the less fortunate ones and do a bit more to help out the community!

Gifts that give back – CANADAHELPS GIFT GUIDE

CanadaHelps is urging Canadians to forget the mall line-ups and instead give the gift of giving to those on your list. CanadaHelps.org is a one stop shop for giving that allows Canadians to donate to any Canadian charity with a few simple clicks. With over 86,000 Canadian charities listed on CanadaHelps, you can find the perfect present for mom, dad, grandparents, friends, clients/ colleagues and a favourite teacher all in one spot.

Make a donation in someone’s name to an issue or cause that is near and dear to their heart. If you’re not sure which charity to choose, you can purchase a CanadaHelps Charity Gift Card and recipients can donate that value to any Canadian charity through CanadaHelps.org.For more information and to search for your charity of choice, log onto http://www.canadahelps.org.

Help Greater Vancouver Food Bank Society

With the giving season upon us, residents in Metro Vancouver can help support local food banks by purchasing a limited edition box of PC Blue Menu Deluxe Cheddar Macaroni and Cheese Dinner. In each $5 box, $1 cash onation and $4 -worth of nutritious, non-perishable food, including the box of macaroni and cheese, will go to the Greater Vancouver Food Bank Society. This unique box of mac n’ cheese is part of Loblaw Companies Limited 2011 Extra Helping National Holiday Food Drive, launched last month. From now to December 15, local Real Canadian Superstore, nofrills, Extra Food and Read Canadian Wholesale Club stores are encouraging shoppers to help re-stock the shelves of the Greater Vancouver Food Bank Society and feed those in need in their communities.

This year, the goal is to raise $1.2 million and 1.2 million pounds of food for local food banks acrossCanada.

Now to January 5, 2011 Nothing will get you in the Christmas mood faster than a stroll through our lobby – now transformed into a festive forest of creatively decorated Christmas trees. The annual BC Children’s Hospital Foundation fundraiser is a must-see holiday highlight.

Dundarave Festival of Lights

DundaraveBeach,West Vancouver www. 2mevents.com

Now to January 6, 2012

Enter the forest of sparkling trees, enjoy free concerns while raising funds for North Shore Shelters.

A) Gifts from ‘One of a kind’ artisans and artists This weekend at Vancouver Convention Centre West

Besides the gourmet aisle showcasing home-made food products, from spreads and spices, to vinegars and chocolates, look for more than edible flavours in thisYears, the largest yet One of a Kind Vancouver. Talk to the artists, see some of them at work and be amazed at their craftsmanship and creative minds!

Kay Wong uses aromatic natural essential oil to make hand-made bath and body care products in her townhouse that’s why you can find her in her ‘The Other Eden’ booth at the Oneofakind Show.

Mally Designs of Mission, BC, creator of the original leather baby bib, shows and sells a few practical leather gifts at booth E17. The warm pastel-coloured bibs, however, catch most of the attention. The reversible bibs with a food-catch pocket on one side and magnetic snaps at the back are not only functional, they are very durable too!

And there are much more! Painters and carpenters, jewelers and fashion designers…oh, do bring a shopping bag – arts and beauty are hard to resist!

Chocolates – who doesn’t get at least a box or two throughout the holidays? But katsu truffles? Bet most of your foodie friends have yet to try them.

Masa Shiroki, the one and only Artisan sake maker inWestern Canada, is more than a sake buff but a culinary crafter as well. He is the mastermind in creating many recipes using kasu (fermented rice residues) obtained from his sake-making brewery. And yes, he keep coming up with some daring recipe ideas using kasu: Citrus dressing, cherry drinks and his newest creation – kasu-filled truffles which he appropriately named kasu bonbons to refer to the European French sweets and dipped chocolate goodies.

These decadent bonbons, bursting with a good doze of fermented wine flavour that brings a naughty note to the bonbons, are made with sakekasu, cocoa mass, sugar, cocoa butter, soya lecithin and natural vanilla, dairy-free so even those lactose-intolerants can enjoy them!

So head out toGravilleIsland, create your own holiday kasu-goodie bags and don’t forget those kasu bonbons.

As in most retail industry, workers in the food service industry tend to be more transient than other occupations. Significant numbers of part-timers holding more than one job are often students looking for few hours of work as a mean of earning extra income. Consequently, the workforce is not as close knit compared with other industries where employees are more permanent and steady. As a result, looking after workers’ general interest and welfare becomes a challenge.

This, however, changed in 2006, when a group of hospitality leaders got together to form the B.C. Hospitality Foundation. Having been in the industry for a long time, they understand the industry comprises of more than servers and cooks at restaurants but all other related industrial occupations such as hotel staffs, food suppliers, wine agents, marketers, tourism staff, cooking schools and personnel whose work nature directly and indirectly ties in with the food industry. To have such a broad view upon the hospitality industry proved to be the foremost element which led them to their overall goal.

They might not be asking for too much, but to create an encompassing and strong community where they can look out for each other took more than time and effort, but strong passion and the will to help, smart planning and lots of noises and supports. BC Hospitality Foundation searches for and gathers the resources to empower them the means to look after their own members when they are in need of various kinds of medical and health related assistance. The Foundation’s objective is to organize a vibrant association where members can build up a strong sense of community and benefit from it at vulnerable times.

Who are the members? Anyone in the hospitality industry or related fields including food and wine writers who promotes and supports the industries with different tools! The most encouraging act of BC Hospitality Foundation is the fact that no membership application form needs to be filled and submitted. As long as you are working, or have been working and contributing to BC’s hospitality industry, you are automatically a member!

It’s a known reality that without BC Hospitality Foundation’s initiative, it is a challenge for most workers to acquire the need and support needed, when most of the time; they do not even know where to seek assistance. It is a relief for many to know where to turn to when help seems scarce, and is heart warming that there is a group of volunteers who understand the importance of forming a strong community within the hospitality industry so it is not fragmented or fragile in times of crisis.

Besides financial assistances to medical needs, the Foundation also award bursaries and scholarships to students enrolled in various hospitality programmes. It’s a lofty goal worthy of support by anybody not necessarily related to the industry. The Foundation raises funds through donations, third party functions and events such as annual golf tournament, Dish N’dazzle and Tip to Help Out.

Currently, the Tip Out to Help Out program is in full swing where restaurant staffs and owners are encouraged to donate a portion of their tips or revenue to the cause. Since these are all volunteering activities, all hospitality related businesses are urged to organize their own arrangement to help out this meaningful campaign.

Do check out www.bchospitalityfoundation.com and see what and how they are doing, may be you are inspired to get involved and willing to lend a helping hand.